{"product_id":"moule-a-chocolat-choco-flower","title":"Stampo per cioccolato - Choco Flower","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eStampo per cioccolato Silikomart\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003eStampo per cioccolato - Choco Flower\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eUno stampo a forma di fiore generico a 4 petali, pensato per creare fiori di tanti colori su un'unica placca.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eQuesto stampo per cioccolato Silikomart è progettato per realizzare 8 cioccolatini a forma di fiore generico a 4 petali. Il silicone alimentare flessibile permette di sformare facilmente i cioccolatini senza rischiare di romperli.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCapacità totale: 96 mL. Dimensioni della cavità: 3,5 cm × 3,5 cm × 1,2 cm. Compatibile con forno, frigorifero e congelatore (temperature: da -60 °C a 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCavità\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e8\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e12 mL per cavità\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCapacità totale\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e96 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eOvvero 124 g di cioccolato\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eMateriale\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eSilicone\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eFacile da sformare\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003csection class=\"pl8-section pl8-recipe\"\u003e\u003ch3 class=\"pl8-heading\"\u003eQuantità indicativa\u003c\/h3\u003e\n\u003cp class=\"pl8-text pl8-small\"\u003eEsempio indicativo, basato sui parametri riportati di seguito. Adattate la quantità alla vostra preparazione.\u003c\/p\u003e\n\u003cdiv class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eTipo di cioccolato\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eCioccolato fondente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eNumero di pezzi\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e8 (1 stampo completo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eVolume richiesto\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e96 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eQuantità di cioccolato fuso\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e126 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eDa acquistare (15% in più per il temperaggio)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e140 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cp class=\"pl8-text pl8-small\"\u003eConsiglio: il temperaggio comporta naturalmente uno spreco del 10-15% di prodotto (residui nella ciotola e sulla spatola). Prevedete sempre una quantità leggermente superiore a quella strettamente necessaria.\u003c\/p\u003e\u003c\/section\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nLivello richiesto e tempo di realizzazione\u003c\/h3\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eLivello\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eEsperto\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003eSi consiglia un temperaggio accurato e una sformatura delicata\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eTempo attivo\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003e35 min\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003eTemperaggio, stampaggio e raschiatura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eCristallizzazione\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003e2 h\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003eA temperatura ambiente, al riparo dall'umidità\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nCioccolato consigliato per questo stampo\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eUna base neutra Ivoire 35% per colorare ogni fiore di un colore diverso: la nostra selezione per un bouquet commestibile variegato.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003ca class=\"pl8-related-card\" href=\"\/it\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-ivoire-chocolat-blanc-35percent-valrhona-1.png?v=1772135171\" alt=\"Ivoire 35% 250 g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eCioccolato consigliato\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eIvoire 35% 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-block\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nTemperaggio rapido: le 3 curve\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eIl temperaggio cristallizza il burro di cacao in una forma stabile. Senza temperaggio, il cioccolato sbianca, non è lucido e non si sforma correttamente.\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabella del prodotto\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical pl8-table-wide\"\u003e\n\u003cthead class=\"pl8-thead\"\u003e\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\"\u003eCioccolato\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003e1. Fusione\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003e2. Raffreddamento\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003e3. Riscaldamento (lavorazione)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFondente 60-72 %\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e50-55 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e28-29 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eAl latte 30-40 %\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e45-50 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e27-28 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBianco \/ Ispirazione\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e40-45 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e26-27 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eConsiglio:\u003c\/strong\u003e per semplificare, usate il metodo Mycryo (burro di cacao in polvere Valrhona): fondete a 40-45 °C, aggiungete l’1% di Mycryo a 34-35 °C e mescolate. Temperaggio rapido senza curve complesse.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nRicette signature per questo stampo\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eDue idee creative di Patissland, pensate per questo stampo generico a forma di fiore con 4 petali. Ingredienti selezionati dalla nostra gamma Valrhona.\u003c\/p\u003e\n\u003cdiv class=\"pl8-section pl8-recipe\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eBouquet multicolore Ivoire\u003c\/h4\u003e\n\u003cspan class=\"pl8-tag\"\u003eSignature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"pl8-text\"\u003eRivestire le 8 cavità con Ivoire 35% bianco puro, poi applicare con un pennello burro di cacao colorato (rosa, giallo, arancione) su ogni fiore per creare un bouquet variegato senza cambiare stampo.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-text\"\u003eIngredienti principali per questa ricetta\u003c\/div\u003e\n\u003ca class=\"pl8-related-card\" href=\"\/it\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-ivoire-chocolat-blanc-35percent-valrhona-1.png?v=1772135171\" alt=\"Ivoire 35% 250 g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eIvoire 35% 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-section pl8-recipe\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eFiori Dulcey Caramel\u003c\/h4\u003e\n\u003cspan class=\"pl8-tag\"\u003eVariante golosa\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"pl8-text\"\u003eGuscio di Dulcey 35% Blond caramellato, ripieno di pralinato di mandorle e nocciole. Colore dorato e gusto di biscotto per fiori ancora più golosi.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-text\"\u003eIngredienti principali per questa ricetta\u003c\/div\u003e\n\u003ca class=\"pl8-related-card\" href=\"\/it\/products\/dulcey-valrhona\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-dulcey-35percent-valrhona-1.png?v=1772136959\" alt=\"Dulcey 35% Blond 250 g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eDulcey 35% Blond 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\u003ca class=\"pl8-related-card\" href=\"\/it\/products\/praline-amande-noisette-valrhona\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/praline-amande-noisette-50percent-valrhona-1.jpg?v=1772135104\" alt=\"Pralinato mandorla e nocciola 50%\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003ePralinato mandorla e nocciola 50%\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e15.99 €\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nFar durare lo stampo 10 anni\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eUno stampo Silikomart è un investimento che dura nel tempo. Ecco come conservarne le qualità negli anni.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003ePrimo utilizzo\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003eLavare con acqua tiepida e sapone, poi asciugare. Non occorre ungere: il silicone Silikomart è naturalmente antiaderente.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eLavaggio ordinario\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003eAcqua tiepida e sapone delicato, oppure lavastoviglie (cestello superiore). Evitare le spugne abrasive che indeboliscono il silicone.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eConservazione\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003eConservare in piano o arrotolato, senza pieghe strette, al riparo dal calore diretto e dalla polvere. Preferibilmente in una scatola chiusa.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eDurata\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003e10 anni o più, se sottoposto a una corretta manutenzione. Segni di usura: macchie di grasso incrostate, perdita di elasticità, deformazioni permanenti.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabella del prodotto\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMarca\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilikomart (Italia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eForma\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eFiore (4 petali)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eNumero di cavità\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacità per cavità\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e12 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacità totale\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e96 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDimensioni della cavità\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e3,5 cm × 3,5 cm × 1,2 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMateriale\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilicone alimentare\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eResistenza termica\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e-60 °C a 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCompatibile\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eForno, frigorifero, congelatore, lavastoviglie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSenza BPA\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSì\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eLe vostre domande, i nostri consigli\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eQuanti cioccolatini posso preparare alla volta?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eQuesto stampo ha 8 cavità da circa 12 mL ciascuna. Con una sola colata si ottengono quindi 8 cioccolatini. Per la produzione professionale in serie, è comune usare da 3 a 5 stampi identici in parallelo.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eÈ necessario ungere lo stampo in silicone prima dell’uso?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eNo. Il silicone Silikomart è naturalmente antiaderente. È sufficiente temperare correttamente il cioccolato per ottenere uno smodellaggio perfetto. Ungere lo stampo lascerebbe macchie di grasso sulla superficie del cioccolato.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePerché il mio cioccolato diventa biancastro dopo la cristallizzazione?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eL’affioramento biancastro (fioritura) indica un temperaggio non riuscito: la massa potrebbe essere stata troppo calda (oltre 55 °C) oppure il raffreddamento insufficiente. Il gusto non cambia, ma si perdono lucentezza e croccantezza. Rifondere e temperare di nuovo risolve il problema.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePosso dare un colore diverso a ogni fiore dello stampo?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eSì, è l'uso principale di questo stampo generico: riempi le 8 cavità con Ivoire 35% neutro, poi decora ogni fiore sformato con burro di cacao colorato di tonalità diverse (spray o pennello) per variare i colori sulla stessa tavoletta.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePosso usare Candy Melts o Déco Melts al posto del cioccolato?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eSì, assolutamente. I Candy Melts (Wilton, FunCakes, PME Cake) sono pensati per sciogliersi senza temperaggio e sono un'ottima alternativa per chi è alle prime armi o per i bambini. Il risultato sarà leggermente meno lucido rispetto al cioccolato temperato.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e Per sformare alla perfezione al primo tentativo, lascia lo stampo in piano a temperatura ambiente prima dell'uso. Uno stampo troppo freddo (appena tolto da un armadietto fresco) crea uno shock termico con il cioccolato temperato.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRisorse aggiuntive\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eCompleta il tuo progetto di cioccolato con la nostra selezione Valrhona: \u003ca class=\"pl8-link\" href=\"\/it\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003eIvoire 35% 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/it\/products\/moule-a-chocolat-rose-silikomart\"\u003eStampo per cioccolatini Rose\u003c\/a\u003e, oppure scopri la \u003ca class=\"pl8-link\" href=\"\/it\/collections\/valrhona\"\u003ecollezione di cioccolati Valrhona\u003c\/a\u003e e la \u003ca class=\"pl8-link\" href=\"\/it\/collections\/materiels-moules-a-chocolat\"\u003ecollezione Attrezzature e stampi per cioccolato\u003c\/a\u003e, o l'intera gamma \u003ca class=\"pl8-link\" href=\"\/it\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003ePer saperne di più\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\" class=\"pl8-related\"\u003eCioccolato consigliato Ivoire 35% 250 g 12.99 € →\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/products\/dulcey-valrhona\" class=\"pl8-related\"\u003eDulcey 35% Blond 250 g 12.99 €\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/products\/praline-amande-noisette-valrhona\" class=\"pl8-related\"\u003ePralinato Mandorla Nocciola 50% 15.99 €\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":50214659752275,"sku":"22.163.77.0265","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-choco-flower-silikomart-1.webp?v=1772154962","url":"https:\/\/patissland.fr\/it\/products\/stampo-per-cioccolato-choco-flower","provider":"Patissland","version":"1.0","type":"link"}